BREAD AND PASTRY

PRODUCTION NC 2
[A SELF LEARNING MODULE]
 WELCOME TO THIS COMPETENCY BASED
LEARNING MATERIAL IN BREAD AND PASTRY
PRODUCTION NCII
• THE 105 HOURS IN CORE COMPETENCY
CONSISTS OF 5 UNITS WHICH ARE AS
FOLLOWS…..
• 1. PREPARE AND PRODUCE BAKERY
PRODUCTS
• 2. PREPARE AND PRODUCE PASTRY PRODUCTS
• 3. PREPARE AND PRESENT
GATEAUX,TORTES,CAKES
• 4. PREPARE AND DISPLAY PETIT FOURS AND
• 5. PRESENT DESSERT

• YOU ARE REQUIRED TO UNDERGO A SERIES OF

LEARNING ACTIVITIES IN ORDER TO COMPLETE
EACH OF THE LEARNING OUTCOME…

• I CAN GIVE YOU

• [Link] RECIPE…..
• [Link] RECIPE FOR BETTER READING TO
HELP YOU BETTER UNDERSTAND.
RECOGNITION OF PRIOR LEARNING(RPL)
• ACTUAL EXPERIENCE ON THE JOB
• ALREADY COMPLETED THE TRAINING AREA
 MAJOR INGREDIENTS IN BAKING
• 1. FLOUR
• 2. BREAD FLOUR
• 3. CAKE FLOUR
• 4. ALL PURPOSE FLOUR
• 5. WHOLE WHEAT FLOUR
• 6 . WHEAT GERM
• 7. RYE FLOUR
• 8. TRITICALE FLOUR
• 9. OAT FLOUR
• 10. CORN
• [Link] FLOUR
• [Link] STARCH
• 13. SOY FLOUR
 FUNCTION OF FLOURS IN BAKING
• FLOUR MAKES UP THE BASIC STRUCTURE OF
THE BAKED PRODUCT…
 DIFFERENCE OF FLOURS
• CAKE FLOUR-HAS AT LEAST AMOUNT OF
GLUTEN 8-10%
• ALL PURPOSE FLOUR 10-12% GLUTEN
• BREAD FLOUR- 12-15% GLUTEN
• -COMBINATION OF CAKE FLOUR AND ALL PURPOSE
FLOUR.

• GLUTEN-TYPES OF PROTEIN
 TYPES OF FATS USED IN BAKING
• 1. OIL
• 2. SHORTENING
• [Link]

• DIFFERENCE BETWEEN BUTTER AND

MARGARINE
• BUTTER-DERIVED FROM ANIMAL SOURCES
• MARGARINE-DERIVED FROM PLANT SOURCES
 INGREDIENTS THAT SERVES AS FOOD FOR
THE YEAST
• 1. SUGAR
• [Link]
• [Link]
 METHODS OF BAKING
• KNEADING
• STIRRING
• WHISKING
• ROLLING
• LAMINATING
• CREAMING
• CUT –IN
• BEATING
• FOLDING
 MIXING TECHNIQUES
• SOME IMPORTANT TECHNIQUES

• 1. SIFTING-process of separating articles in the

ingredients like flour and sugar by passing these
through a sieve. In this process of sifting, air is
incorporated.
• 2. CREAMING- rubbing two or more ingredients in a
bowl using a wooden spoon or an electric mixer to
develop a soft and fluffy combination of flour and
batter mixture.
• 3. KNEADING-the process involves pressing
stretching, folding of dough to develop the
gluten,to make dough fine and smooth
texture.
• 4. STIRRING- often done by rotating a wooden
spoon through a mixture as long as necessary
until the ingredients are combined. Overmixing
may spoil the mixture of many kind of cakes
and muffins.
• 5. BEATING-incorporates air into the mixture by
mechanical agitation. It could be done with the
fork, wire whip egg beater or electric food mixer.
• 6. WHIPPING-eggs and cream are usually whipped
to fill them with the air and thick and fluffy.
• 7. CUT AND FOLD- are combination of cutting
vertically into the mixture with a rubbr scrapper or
a spoon turning over and over by gliding the spoon
across the bottom of the mixing bowl at each turn.
• 8. FOLDING- working with the ingredients very
gently to retain air in the mixture. Is mostly
done by hand although many people used an
electric mixer or rubber scrapper.
• 9. CUTTING IN- the mixing of solid fat to flour
with the use of a pastry cutter or blender or
two knife in a scissor manner. This method is
coating them with flour to form a coarse
granular mixture, for pastries and biscuits.
• ABBREVIATIONS AND SYMBOLS
tsp.=teaspoon l=liter
tbsp=tablespoon oz.=ounce
c=cup [Link]= fluid ounce
g.=gram qt.=quart
kg=kilogram pt=pint
ml=milliliter gal=gallon
lb=pound
 BAKING TOOLS AND EQUIPMENT
• FOR MEASURING
• - set of measuring spoon
• -set of measuring cups for dry ingredients
• -liquid measuring cup( made of glass)
• Weighing scale, oven thermometer, timer
• FOR CUTTING, MIXING, AND BLENDING
• -GRATER
• -CUTTER(for dough and pastry)
• -MIXER (ELECTRIC OR HAND)
• -SIFTER(WIRE OR PLASTIC)
• -PASTRY BLENDER
• -PASTRY BRUSH
• -ROLLING PIN
• -WHISK BEATER( WIRE)
• -RUBBER SCRAPPER
• -SPATULA
• -WOODEN SPOON
• -KITCHEN SHEAR
• -COOKIE CUTTER
• FOR COOKING AND BAKING
• - BAKING PANS
• -LOAF PANS
• -JELLY ROLL PAN
• -RECTANGULAR PAN ( OF VARIED SIZES)
• -ROUND PANS
• -TUBE PANS
• -SQUARE PANS
• - MUFFIN PANS
• -PIE PANS
• -COOKIE SHEETS
• OVENPROOF GLASSWARES
• -SAUCEPANS
• -KETTLE CASSEROLE,FRYING PAN
• -DOUBLE BROILER
• -STEAMER
• OVEN ( NATIVE OVEN-fueled with charcoal,
• Wood shaving,or rice bran;
• Portable oven-glass or tin
• -oven in electric/ gas range
• OTHER TOOLS AND EQUIPMENT
• - pastry clothes and brush, pastry tips
• - pastry bags and stencils
• - spatula
• -Cooling racks
• -Ring mold
• CAKE DECORATION TOOL KIT
• - CUSTARD CUP AND PLASTIC WRAP
• - TABLE KNIFE, FORK AND SPOON
• -UTILITY TRAY, CUPS, AND SAUCERS
• PARCHMENT PAPER
TIPS OF WORKING WITH THE INGREDIENTS

• 1. Assemble all ingredients and utensil needed

and arrange them within easy reach.
• 2. Work on the preparation activities before
mixing the ingredients such as:
A. Sifting and measuring the flour and sugar
B. Greasing the pan.
C. Pre- heating of oven
D. Chopping or grinding nuts.
• E. Melting cocoa or chocolate.
• F. Combining together all dry ingredients.
• G. Adding together all dry ingredients.
• 3. Use standard cups and measurements.
Coffee cup is not standard for measuring
ingredients.
• 4. Sift flour before measuring it. Do not tap the
cup of sifted flour.
• 5. In measuring brown sugar, packed it firmly into the
measuring cup and it with the edge of spatula. In
measuring refined sugar, heap to overflowing in the
measuring cup and level off with the edge of knife or
spatula.
• 6. In measuring fats, bring to room temperature.
Press firmly to measuring cup or spoon and level off.
• 7. Make it a habit to trim,peel or scrape fruits and
vegetables for pie filling on a piece of old newspaper
to facilitate cleaning
• 8. Tidy up equipments and cooking area as
you work. Utensils used for measuring, mixing,
and baking should be washed up and put away
in their respective places.
• 9. Test cake by lightly touching the center of
the cake, or by inserting a cake tester in the
middle of the cake.
 STAGES IN BAKING PROCESS
• 1. MEASURING – preparing all ingredients
needed in baking.
• 2. MIXING-combining all ingredients and
mixing well to distribute all the ingredients
and to form a dough through gluten
formation.
• 3. FERMENTATION- putting the dough into
greased and covered bowl, set aside.
• 4. PUNCHING- releasing excess gas by
flattening the dough.
• 5. SCALING- dividing the dough to desired
weight and size.
• 6. ROUNDING OR SHAPING- making the dough
into the desired shaped.
• 7. PANNING-placing the dough to the right
baking pan.
• 8. PROOFING TIME- putting the dough into the
proofer box and let them reach the right size for
baking.
• 9. BAKING- putting the dough inside the oven
until golden brown.
• 10. COOLING AND PACKAGING-packaging with
good packaging materials for longer shelf life.
• 11. STORING- keeping the finished product in the
desired place.
 KINDS OF BREAD
• 1. YEAST BREAD- made from flour, water,salt
and other ingredients and leavened by yeast.
They need a long fermentation time before
shaped and baked.
• 2. QUICK BREAD- is made with quick acting
leavening agents and is mixed, shaped and
baked in one interrupted process.
 KINDS OF DOUGH
• 1. LEAN DOUGH-is made up of basic
ingredients for bread flour (YEAST,SALT,SUGAR,
SHORTENING). This dough is made into good
pandesal,loaf bread,french bread, and other
crispy varieties.
• 2. RICH DOUGH-contains milk,butter,egg fruit
and other condiments…. e.g.–rolls,coffee
cake,ensaymada and other varieties are made
of rich dough.
 THREE (3) WAYS OF MIXING DOUGH

• 1. THE STRAIGHT DOUGH METHOD-mixed all

the ingredients together at one time to make
the dough.
• 2. THE SPONGE DOUGH METHOD-involves
mixing parts of the liquid,flour and all of the
yeast to make a soft [Link] is set aside
until bubbly. The rest of the ingredients are
added and the mixture is treated like straight
dough.
• 3. THE NO KNEAD METHOD OR NO TIME
DOUGH METHOD- is faster because knead is
made from a batter nested of dough.
Kneading and shaping are eliminated. The
product,however are not fine in shape as the
kneaded dough. For sucessful bread making,it
is important to understand some principles in
making good bread.